Ingredients with Measurements:
- 1kg of assorted meat (beef, cow skin, tripe)
- 2 cups of water
- 2 cups of pumpkin leaves (chopped)
- 2 cups of water leaves (chopped)
- 1 cup of palm oil
- 2 onions (chopped)
- 3 scotch bonnet peppers (chopped)
- 2 tablespoons of crayfish
- 2 seasoning cubes
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Wash the assorted meat and place in a large pot with 2 cups of water. Add salt and seasoning cubes, then cook until tender.
2. Add the chopped onions, scotch bonnet peppers, and crayfish to the pot. Stir and cook for 5 minutes.
3. Add the chopped pumpkin leaves and water leaves to the pot. Stir and cook for another 5 minutes.
4. Pour in the palm oil and stir well. Cook for another 10 minutes on low heat.
5. Taste and adjust seasoning if necessary.
6. Serve hot with your favorite side dish.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Protein: 25g
- Carbohydrates: 20g
Substitutions for ingredients:
- Assorted meat can be substituted with chicken or fish.
- Water leaves can be substituted with spinach.
Variations:
- Add smoked fish or prawns for a seafood twist.
- Use beef or chicken stock instead of water for a richer flavor.
Tips and tricks:
- Make sure to wash the pumpkin and water leaves thoroughly before chopping.
- Use a wooden spoon to stir the stew to prevent the vegetables from breaking apart.
- Add more palm oil if desired for a richer taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on low heat until heated through.
Presentation ideas:
- Serve in a large bowl with a side of rice or fufu.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with rice, yam, or plantains.
Suggested side dishes:
- Fried plantains or yam.
Troubleshooting advice:
- If the stew is too watery, cook on high heat for a few minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the meat thoroughly before adding the vegetables.
Food history:
- Edikang Ikong Stew is a traditional Nigerian dish that originated from the Efik and Ibibio tribes in the southern part of Nigeria.
Flavor profiles:
- Rich, savory, and slightly spicy.
Serving suggestions:
- Serve hot with your favorite side dish.
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Region: Nigerian